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Easy Italian Meatball Recipe

This easy Italian meatball recipe is perfect for a weeknight dinner. The juicy beef meatballs are cooked in a delicious sauce for a satisfying meal.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6
Calories: 420 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 2 lb ground beef 85% lean
  • 1/2 cup breadcrumbs
  • 1/3 cup milk
  • 2 eggs
  • 1 1/2 tsp dried basil
  • 1/4 cup parsley chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup all purpose flour
  • 2 tbsp olive oil
  • 4 cups marinara sauce
  • 1/2 cup shredded Mozzarella cheese

Instructions

    Cup of Yum
  1. Place the ground beef, breadcrumbs, milk, eggs, dried basil, parsley, salt and pepper in a large bowl. Using your hands mix the ingredients until well combined. The mixture will be sticky.
  2. Using a large ice cream scoop, scoop out and shape the meatballs. Place them on a baking sheet. Roll each meatball in all purpose flour and place back on the baking sheet.
  3. Heat olive oil in a pan and sear the meatballs in batches until they're brown in all sides. Transfer the meatballs to a plate.
  4. Heat the pasta sauce in the same pan and bring it to a low simmer. Place the meatballs in the sauce and simmer for a few minutes until the meatballs are fully cooked. Top with shredded mozzarella, cover and cook for about two minutes until the cheese is melted. Serve immediately.

Notes

  • For gluten free meatballs, use gluten free breadcrumbs and gluten free flour.  
  • You can use dairy free milk such as cashew milk or almond milk. 
  • As for the pasta or marinara sauce, you can use homemade or store-bought. 

  • You can serve these Italian meatballs with the following side dishes:

    Starchy sides: white rice, brown rice, pasta, roasted potatoes or simply some crusty bread. Lighter sides: Mediterranean salad, eggplant caponata, caprese salad and cucumber tomato avocado salad.

  • Starchy sides: white rice, brown rice, pasta, roasted potatoes or simply some crusty bread.
  • Lighter sides: Mediterranean salad, eggplant caponata, caprese salad and cucumber tomato avocado salad.
  • Store the leftovers in an airtight container and refrigerate for up to 3 days. You can reheat it in the microwave or in a pan with a little bit of water. 
  • Freeze cooked meatballs: Once the meatballs are seared on all sides, transfer them to a baking sheet and let them cool completely. Freeze them in freezer bags for up to 3 months. To serve, heat pasta sauce in a pan or a pot and place the meatballs in the sauce. Cook until completely heated through.
  • Freeze uncooked meatballs: Form the meatballs but don't roll them in flour. Place them on a baking sheet and freeze for one hour until they're solid. Transfer them to freezer bags and freeze for up to 3 months. When ready to cook, thaw the meatballs in the fridge, roll them in flour and proceed with the recipe as instructed.
  •  

Nutrition Information

Calories 420kcal (21%) Carbohydrates 25g (8%) Protein 41g (82%) Fat 17g (26%) Saturated Fat 6g (30%) Cholesterol 157mg (52%) Sodium 1496mg (62%) Potassium 1158mg (33%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 1082IU (22%) Vitamin C 15mg (17%) Calcium 131mg (13%) Iron 7mg (39%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 420

% Daily Value*

Calories 420kcal 21%
Carbohydrates 25g 8%
Protein 41g 82%
Fat 17g 26%
Saturated Fat 6g 30%
Cholesterol 157mg 52%
Sodium 1496mg 62%
Potassium 1158mg 25%
Fiber 3g 12%
Sugar 8g 16%
Vitamin A 1082IU 22%
Vitamin C 15mg 17%
Calcium 131mg 13%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.